My hubby and I LOVE hummus, it is the perfect love fat dip to have with pita chips or veggies! Little Foodie on the other hand is not a hummus fan, we still insist that she try it each time we have it for a snack; just like avacados and tomatoes ( she didn't start liking them till this past summer) we are sure she will enjoy hummus one day! This is a great dip to make for snacking or to take to a potluck. I found this recipe at about.com. Enjoy :)
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini (found in the international section of the grocery store)
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.
Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.